I am getting so blase now - another liberty taken with a recipe. But, I ask you, when it has been -8C this week, who wants to eat a cold artichoke, mint and feta salad? So, I made up the recipe as per the book, chopping all quite small, and used it to make little triangular pastries with filo pastry. It was then delicious, and went down very well with our pre-Christmas dinner cocktail (a Ritz Fizz, since you ask - a teaspoon each of Blue Curacao, lemon juice, Amaretto di Saronno and then topped up with ice-cold Champagne - yummy!).
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